Cherry, Jalapeño and Cilantro Summer Salad

This is a refreshing salad and makes use of the great seasonal produce and fruit this time of year. The combination of sweet and savory and the flavors and textures are a feast in your mouth!

This recipe comes from the book Shaya, a delightful read, full of engaging recipes and stories by its chef author Alon Shaya.

Ingredients

• 2 lbs fresh sweet cherries

• 3 tablespoons rice wine vinegar (seasoned preferably)

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon kosher salt

• Grated zest of ½ lime

• 1 tablespoon lime juice

• 2 medium shallots, thinly sliced

• 1 jalapeño, seeds and pith removed, thinly sliced

• 1 cup lightly packed fresh cilantro leaves, torn

Directions

Pit the cherries (you can also use your hands to split them into halves). You should have about 6 cups worth.

In a large bowl, combine the vinegar, olive oil, salt, lime zest and lime juice. Add the cherries and toss to coat. Scatter with the shallots, jalapeño and cilantro, and serve right away.

You can also use other seasonal fruits like peaches, plums or tomatoes. You may even add arugula or another favorite green if you are not partial to cilantro.

Enjoy this salad, it’s delicious!